Meat-Free Monday Recipe: Mushroom Stroganoff (via The Opinioness of the World)

I’m so busy decluttering (and running all over town on my busy Saturday) that I’ve decided to do another recipe post.

I love the mushroom stroganoff they serve at a vegan restaurant here in town, and I was so excited when Abigail shared this link. We had this the other night. I served it

Mushroom Stroganoff

Mushroom Stroganoff (with a side of corn on the cob)

over brown rice (which I cooked separately), didn’t use seitan, didn’t put any chives in it because I didn’t have any and wasn’t convinced she really meant “1/4 cup” like the recipe says, let it simmer longer than she said, used the whole 12-ounce container of vegan sour cream because I didn’t want 4 ounces leftover, and I added a little chicken broth to thin it (which makes it no longer vegan, but there you go). This one has quite a different flavor, but it’s still tasty. It was remarkably filling. Oh, and I used portabellas, creminis, and shittakes. I love any excuse to use shiitake mushrooms. I love them that much.

My photo is to the right. My husband has a remarkable amount of patience for me photographing our food lately.

Here is the re-post of the recipe from The Opinioness of the World:

Meat-Free Monday Recipe: Mushroom Stroganoff One of my absolute favorite meals of all time occurred at Disney World.  Yep, Disney World.  Many years ago, I ate at the Brown Derby at Hollywood Studios (then it was MGM Studios).  Piano playing filled the air while I supped on delectable Beef Stroganoff.  While I hadn’t become a vegetarian yet, it wasn’t the meat that I enjoyed.  I savored the tender noodles and the juicy mushrooms all wrapped in a creamy sauce. As I was reminiscing about that … Read More

via The Opinioness of the World

3 comments

  1. abigailvr · October 2, 2010

    Your sounds and looks delicious, Charity! I haven’t made it yet. I need to hit up the mushroom stand at the farmer’s market. 🙂

    Like

  2. Opinioness of the World · October 2, 2010

    Thank you so much for sharing my recipe! I’m incredibly flattered! That’s great that you adapted it with the ingredients you had on hand…cooking is all about creativity (and yes, I did use 1/4 cup of chives!). Glad you enjoyed 🙂

    Like

    • CJ · October 2, 2010

      Well, I’ll have to try it with 1/4 cup of chives next time, then! Since I stopped eating dairy and gluten a couple of years ago, I’ve really missed stroganoff. This helped me satisfy that craving without going out to the vegan restaurant. Thanks so much for sharing the recipe!

      Like

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